Delectable Japanese Gluten-Free Brunch: Avocado Temaki with Crispy Salmon & Quinoa Fried Rice
Discover a delicious and easy-to-prepare gluten-free Japanese brunch recipe that combines creamy avocado temaki with crispy salmon and quinoa fried rice for an unforgettable cinematic dining experience.
Allergens
Fish, Avocado
Ingredients
- 1 cup cooked quinoa
- 4 oz fresh salmon fillet
- 1 ripe avocado, sliced
- 2 nori sheets
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt and pepper, to taste
- 1 tbsp canola oil
Instructions
- Season the salmon fillet with salt and pepper, then pan fry in canola oil until crispy and cooked through. Set aside to cool. In a separate bowl, mix rice vinegar and sugar. Pour over quinoa and toss gently to combine. Lay out nori sheets on a clean surface. Place a thin layer of seasoned quinoa in the center of each sheet, leaving a 1 inch border around the edges. Slice the cooked salmon into thin strips and arrange them on top of the quinoa. Add avocado slices. Carefully roll the nori sheets into temaki cones, sealing the edges with a little water.
Chef’s Insight
The combination of creamy avocado, crispy salmon, and quinoa fried rice creates an unforgettable mouthfeel and aromatic experience.
Notes
For an additional twist, try adding pickled ginger or spicy mayo to the dish.